Keto Bagels
These keto bagels are chewy and dense in the middle and have a tender crust, they taste like the real thing! Made with just 5 ingredients, these have no yeast in them!
The Best Keto Bagels
If you are after the best tasting low carb bagels ever, you’ve come to the right place.
There are so many keto bagel recipes out there, but none of them come close to achieving the texture of a traditional wheat based bagel.
This one, however, is the real deal. It takes less than 15 minutes to bake and has the BEST texture.
Not to mention, it has the best texture- chewy in the middle and has a light yet dense crumb.
By the way, if you want to try other keto bread options, try making our classic keto bread, buns, or rolls.
Oh, and each bagel has less than 2 grams of carbs!
What are keto bagels made of?
This is a very short ingredient list for this bagel recipe. If you’ve made any of my other keto recipes below, these are pretty standard. If you don’t have them on hand, they can all be easily found at any mainstream grocery store. Here is what you’ll need:
- Almond flour– Blanched almond flour or superfine almond flour, not almond meal. The former two will yield a light and tender crumb.
- Baking powder– Gives the bagels some rise and fluffiness.
- Mozzarella cheese– Low moisture mozzarella cheese is best, as it will yield a more chewy bagel with a golden exterior.
- Cream cheese– Full fat cream cheese, NOT reduced fat varieties.
- Eggs– Room temperature eggs. You can also add an extra egg yolk to be used as an egg wash.
- Toppings– Everything but the bagel seasoning, garlic powder, sesame seeds etc.
How do you make low carb bagels?
Simple is an understatement when it comes to this recipe.
To make these chewy keto bagels, you’ll need to just follow a simple 4-step process and set aside 10 minutes to bake them.
Let’s jump into it!
Step 1- Prepare the ingredients
Start by whisking together the almond flour and baking powder in a small bowl then set it aside. Next, add the mozzarella cheese and softened cream cheese to a microwave-safe bowl. Melt the two cheeses together in 20-second spurts, stirring each time, until they both are mostly melted. Whisk them together until combined and smooth.
Step 2- Process the dough
Next, let the cheese mixture cool slightly, before transferring them into a food processor. Add two of the eggs and dry ingredients and pulse everything together until a smooth and sticky dough remains.
Step 3- Shape into bagels
Now, sprinkle some almond flour onto a flat kitchen surface. Using lightly wet hands, transfer the dough onto it divide it into 8 portions. Roll out the dough then join them at the sides to form a bagel shape. Place them on a lined baking sheet and whisk the remaining egg. Brush the top of each bagel with the egg wash and sprinkle with sesame seeds.
Step 4- Bake the bagels
Finally, bake the bagels for 12-15 minutes, until golden brown. Allow the bagels to cool before slicing, toasting, and serving.
Tips for success
- If your food processor has a dough blade attachment, use that to pulse everything together for a more uniform dough.
- Do not microwave the cheeses all at once- you must do them in 20-second spurts. This ensures they don’t burn or overcook, and be pliable enough to form the dough.
- The egg wash is optional, but it gives the bagels a golden crust and holds the toppings better.
Flavor Variations
While delicious on its own, here are flavor ideas to add on top. Personally, I love them with some almond butter or homemade Nutella on top!
- Asiago. Also known as cheese bagels! Fold through 1/4 cup of shredded cheese into the dough, and sprinkle the tops with parmesan cheese before baking.
- Poppy seed. sprinkle the tops of the bagels with poppy seeds.
- Cinnamon Raisin. Add 1/2 tablespoon of cinnamon into the dough, and fold through 2-3 tablespoons of raisins.
- Sesame. Simple and classic- Add toasted sesame seeds on top.
- Onion bagels. Add 1/2 teaspoon of salt and add onion powder and onion flakes to it. Top the bagels with coarse sea salt, onion flakes, and sesame seeds.
- Everything. Add everything but the bagel seasoning over the tops of the bagels.
Storage info
Wondering what is the best way to store leftover bagels? Here are best practices for bread storage:
- To store: Leftover bagels are best to be stored in the refrigerator, in a sealed container. They will keep well for up to 5 days.
- To freeze: Place the bagels in a ziplock bag and store them in the freezer for up to 6 months.
- To reheat: Microwave for 30 seconds, before slicing in half and toasting in a toaster.
More keto bread recipes to make
Frequently Asked Questions
This particular keto bagel recipe contains 175 calories per bagel. Compared to a traditional bagel which yields at least 300 calories, they are not just low carb but also low calorie!
Low carb bagels have 2 grams net carbs per bagel.
Keto Bagels in 15 minutes | Just 5 Ingredients
Ingredients
- 1 3/4 cup almond flour
- 1 tablespoon baking powder
- 3 cups mozzarella cheese shredded
- 2 oz cream cheese softened
- 3 large eggs divided
- 1 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
- In a small bowl, combine the almond flour and baking powder and set aside. In a microwave safe bowl, add the mozzarella cheese and cream cheese. Microwave them together in 30-second spurts, until mostly melted. Whisk them together until smooth.
- Transfer the mixture into a food processor, along with two of the eggs and dry ingredients, and pulse until smooth.
- Lightly flour a kitchen surface with some almond flour. Transfer the dough onto it and divide it into eight equal portions. Roll out each piece of dough into a thin, sausage shape. Connect the sides to form bagels.
- Place the bagels onto the lined baking sheet. Whisk the third egg in a small bowl then brush it over the tops of each bagel, then sprinkle your toppings of choice. Bake the bagels for 12-15 minutes, until firm and golden on top.
- Remove the bagels from the oven and let them cool completely, before slicing and serving.
This is a good recipe. I like the ingredients. The dough is hard to handle, but wet hands do help a little. The dough is hard to make into a bagel, and there’s not enough dough to make 8-12 bagels! I barely got 8 small drop biscuits (I just made them biscuits because there’s not enough dough to make bigger bagels. Next time I’ll make 4 bagels.
I followed the recipe exactly. The texture was Wonderfully bread like too.
Finally found my everything bagel receipe.Thanks👍
A pleasant surprise, these were as described. My only issue was the quantity- I was hard pressed to end up w/ 6 bagels in total not the 8-10 as recipe implies. I followed the recipe as written & was able to slice w/o bagel crumbling. Toasted & added cream cheese & everything but the bagel seasoning yum!
SO good. I was so thankful to find a bread recipe that wasn’t all cheese! I followed the recipe precisely (but added about a 1/2 tsp of wheat gluten for kicks) and cooked in a silicone donut mold. DELISH! I will make again and again. And I bet it would make a really acceptable “biscuit” in a cupcake mold!
😀 LOVE IT!
Delicious, however I agree with previous comment regarding the size. I used my mini-donut pan and made 9 mini-bagels.
I would definitely make them again though.
Like two other reviewers, I found it impossible to make 8-10 normal-sized bagels with this recipe.
As it was, I was able to make 7 bagels, but they were teeny tiny (nowhere near as big as the ones in your photo). Like mini bagels. They also didn’t have the dough-like consistency that your photos seem to have (more like the fluffy consistency of whipped butter, perhaps?) Nevertheless, they turned out fine and tasted good; but I’d have to double the recipe next time.
This was amazing! Are the nutrition facts for a three bagel recipe? You say six to eight in the narrative. But three in the recipe. This is the most bread like keto thing I have ever consumed. Looking forward to seeing what else you have for recipes on your blog!
Great recipe! Finally a low carb bagel recipe that is not based on the fathead dough. These are so easy and quick to make. As stated, the recipe made 3 good size bagels. Enough to last me a few days and stay fresh.
The protein powder is so expensive! Is there a substitute I could use instead? Thanks!
Recipe updated without protein powder 🙂
I’d love to try this recipe, but $80 for the protein powder isn’t doable for me. It only comes in a 5lb container…can I choose a different one that comes in a one pound container? It’s the same brand in the white container for $20.
Recipe has been updated without protein powder 🙂
Love this! I also found this recipe makes a more than acceptable ciabatta substitute <3
Made these yesterday so I could have a healthy bagel with some cream cheese for breakfast today. They were amazing, been so long since I had bread. They taste great and have a great bread texture. I was able to make 4 bagels with the dough. Will definitely be making again.
Wow, these are delicious! Absolutely perfect for a bagel craving. Easy to make as well. Thank you!
Any way to replace the cheese and eggs? I’m hopeful… but understand in advance if that’s just too much to ask.. too much of a a game changer…!
Nope, all key ingredients in the recipe.
I was pleasantly surprised to find they were as described. The only issue I had was the quantity – I only managed to make 9 bagels, not the 8-10 as indicated in the recipe. According to the recipe, I was able to slice the bagels without the bagel crumbling. Delicious toasted bagel with cream cheese, everything but the bagel seasoning!